Photo of Turkey taco salad by WW

Turkey taco salad

8 - 10
PersonalPoints™ per serving
Total Time
12 min
4 min
8 min
This hearty, main course salad has everything we love about tacos, including the creamy avocado, the crunchy tortilla chips, and the punch of salsa. We opted for salsa verde, but a tomato-based salsa would also work well here. There's a little cooking involved, and then the rest of the meal comes together purely as an assembly project. It's the kind of dinner you can have prepped and ready for action in the fridge, and then pull together in just a few minutes when you get home. To bump up the heat, add some thinly sliced fresh jalapeño or serrano pepper on top.


Canola oil

2 tsp

WW Reduced fat shredded Mexican style blend cheese

½ cup(s)

Uncooked 93% lean ground turkey

1 pound(s)

Chili powder

1 tsp, ancho

Ground cumin

½ tsp

Table salt

¼ tsp

Salsa verde

1 cup(s)

Chopped romaine lettuce

10 oz, (1 bag)

Baked low fat tortilla chips

12 gm


1 medium, (1 small), halved, pitted, peeled, and sliced

Grape tomatoes

1 cup(s), halved

English cucumber(s)

½ small, (seedless), sliced

Reduced-fat sour cream

¼ cup(s)

Fresh lime(s)

1 item(s), Cut into 4 wedges


  1. Heat oil in large skillet over medium-high heat. Add turkey and cook, breaking it apart with wooden spoon, until no longer pink, about 3 minutes. Stir in chile powder, cumin, and salt and cook, stirring, 1 minute. Stir in ½ cup salsa and cook until heated through, 1–2 minutes.
  2. Divide lettuce among 4 plates. Top evenly with turkey mixture, tortilla chips, cheese, avocado, tomatoes, cucumber, and sour cream. Drizzle salads with remaining ½ cup salsa and serve with lime wedges.
  3. Serving size: 1 salad